Chopping boards in plastic are hygienic, hard-wearing and food-approved alternatives to wood. They are suitable for everyday cooking, professional kitchens and food production – and can be supplied to measure. In this guide you get an overview of types, advantages and maintenance.
Why choose a chopping board in plastic?
A chopping board in plastic is a practical and hygienic alternative to traditional chopping boards in wood or other materials – especially for everyday cooking and food preparation. Plastic chopping boards are made from food-approved plastic, usually a hard type such as PE HD 500 (high-density polyethylene), which is suitable as a cutting surface for both raw and cooked food.
See our range of chopping boards in plastic here
What is a chopping board in plastic?
A chopping board in plastic is a sheet of hard-wearing plastic material (usually PE HD 500) with a smooth surface that can be used as a surface to cut, chop and prepare food on. The material is non-stick, which means glue, paint or food residue does not easily stick to the surface. Plastic is also non-porous, which makes the chopping board more hygienic than wood – less risk of bacterial growth in the surface. The chopping board can be supplied in custom measurements and various thicknesses depending on need – from small domestic boards to large professional butcher's blocks.
Advantages of a chopping board in plastic
Hygienic and easy to clean:
Plastic is non-porous, which makes it easier to clean and disinfect after use. Reduces the risk of bacterial growth compared with more porous materials such as wood.
Food-approved and safe:
Plastic chopping boards are made from food-approved materials (EU 10/2011 and FDA) that are safe to use directly with food – including raw meat and fish.
Hard-wearing and durable:
Plastic chopping boards withstand frequent use without breaking. They cope with repeated dishwasher cleaning without deforming or losing shape.
Non-stick surface:
Food residue does not easily stick, and the surface is easy to keep clean. Knives glide unhindered through food on a plastic surface.
Easy to adapt:
We offer chopping boards to measure in various thicknesses, so you can get a board that fits your kitchen, your worktable or special functions exactly.
Gentle on knives:
The plastic material is generally kinder to knives than harder surfaces such as glass, marble or steel. This can help keep the knife's edge sharp for longer.
Low weight:
Plastic chopping boards weigh less than stone boards and are easier to move and store.
Moisture-resistant:
Plastic is unaffected by water, moisture or fat – unlike wood, which can crack, warp or absorb liquid.
When is a chopping board in plastic the right choice?
Choose a plastic chopping board if you want:
- A hygienic surface that is easy to keep clean and disinfect
- A durable, robust chopping board that withstands frequent use
- A chopping board that can be adapted to exact measurements for your kitchen
- A surface that is gentle on knives while being easy to clean
- Dishwasher capability
- Colour coding to avoid cross-contamination (red for meat, green for vegetables, etc.)
- Professional quality for restaurants, canteens or food production
How do you choose the right plastic chopping board?
Size:
- Small (25×35 cm): for smaller amounts of food and quick tasks
- Medium (35×50 cm): for everyday cooking at home
- Large (50×70 cm or more): for professional kitchens, butchery and catering
- Custom measurements: we cut to your measurements
Thickness:
- 5–10 mm: light chopping boards for home use
- 15–20 mm: good stability, professional use
- 25–30 mm: heavy boards for butcher's blocks and industry
Function:
- Juice groove (around the edge): catches liquid when cutting meat
- Non-slip edges or feet: better stability on a worktable
- Handles or holes: easy handling and hanging
- Colour coding: for separating food types
Material:
- PE HD 500 (HDPE): standard, food-approved, hard-wearing
- PE HD 1000 (UHMW): extremely hard-wearing, for professional use
Colour coding of chopping boards (HACCP)
In professional kitchens, colour-coded chopping boards are used to avoid cross-contamination. Standard HACCP colour coding:
- Red: raw meat
- Blue: raw fish and seafood
- Green: vegetables and fruit
- Yellow: raw poultry
- Brown: cooked food and cooked meat
- White: dairy products and bread
This system is decisive in restaurants, canteens and food production to ensure food safety.
How to use and maintain a plastic chopping board
Daily use:
- Clean after each use with hot soapy water
- Use colour-coded chopping boards for different types of food where relevant
- Do not leave the board standing with wet food residue for long periods
Dishwasher:
- Most plastic chopping boards (PE HD 500) are dishwasher-safe
- Always check the manufacturer's instructions
- Do not place the board too close to heating elements in the machine
Disinfection:
- Rinse with hot water after washing
- Spray with vinegar water (1:1) or a food-approved disinfectant if needed
- Leave for 5 minutes, rinse and dry
Replacement:
- When the board develops deep cut marks, it may be time to replace it
- Deep scratches can harbour bacteria and reduce hygiene
- With correct use, a plastic chopping board usually lasts 1–3 years at home and 6–18 months in professional use
Typical uses of a chopping board in plastic
Plastic chopping boards are typically used for:
- Preparing vegetables and fruit
- Cutting meat and fish
- Everyday cooking at home
- Professional kitchens (restaurants, canteens, hotels)
- Butchers and fishmongers
- Food production (with HACCP requirements)
- Catering kitchens and institutions
- Camping and outdoor life (low weight)
- Hobby projects with a non-stick surface (glue, paint, handicraft)
- As a work surface in creative projects
Plastic chopping board vs wooden chopping board
Hygiene:
- Plastic: non-porous, less risk of bacteria
- Wood: porous, can absorb liquid and bacteria
Cleaning:
- Plastic: can be washed in the dishwasher
- Wood: must not be washed in the dishwasher
Durability:
- Plastic: withstands frequent use, can be replaced when scratched
- Wood: can crack, warp and requires oiling
Aesthetics:
- Plastic: functional appearance
- Wood: warmer, more classic look
Knives:
- Plastic: gentle on knife edges
- Wood: very gentle on knife edges
Weight:
- Plastic: lighter
- Wood: heavier
Price:
- Plastic: competitive price, especially for custom measurements
- Wood: price varies greatly depending on the type of wood
In professional cooking and hygiene-critical environments, plastic is preferred because of the non-porous surface and dishwasher compatibility.
Frequently asked questions
Here are answers to the most common questions about chopping boards in plastic.
Are plastic chopping boards better than wood?
Plastic chopping boards are easier to clean and more hygienic, because plastic does not absorb liquid like wood. They can also be washed in the dishwasher. Wood, however, is gentler on knives and has a warmer aesthetic – the choice depends on use and priorities.
Can plastic chopping boards be used for all types of food?
Yes. Chopping boards in food-approved plastic can be used for both raw and cooked food. It is recommended, however, to use separate (colour-coded) boards for meat, fish and vegetables to avoid cross-contamination.
How do I best maintain my plastic chopping board?
Clean after each use with hot soapy water. Use a dishwasher when needed for thorough cleaning. Replace the board when the surface is very scratched, as deep scratches can harbour bacteria.
What is PE HD 500?
PE HD 500 is high-density polyethylene (also known as HDPE). It is food-approved, hard-wearing and the most widely used material for professional plastic chopping boards.
Can I have plastic chopping boards made to measure?
Yes. We cut plastic chopping boards to your exact measurements (cut-to-size) – suitable for special kitchens, butcher's blocks, fishmongers and industry.
Which board thickness should I choose?
For everyday home use, 10–15 mm is usually sufficient. For professional use in a restaurant or canteen, 20–25 mm is recommended. For butcher's blocks and industry, 25–30 mm or thicker is used for maximum stability and service life.
How long does a plastic chopping board last?
At home, a plastic chopping board usually lasts 1–3 years with daily use. In professional use, 6–18 months. Service life depends on use and when the surface becomes too scratched for hygienic use.
Are plastic chopping boards dishwasher-safe?
Yes, most plastic chopping boards (PE HD 500) are dishwasher-safe up to 80°C. Always check the manufacturer's instructions.
See our range of chopping boards
See all chopping boards in plastic here
See work sheets for the industry
See chair and desk mats in plastic
Unsure which plastic chopping board to choose, or do you need custom measurements? We are happy to advise – call +44 1408 910380 or write to sales@hm-plastic-shop.co.uk.
